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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00

Deliciously Ella The Plant-Based Cookbook
This salad was a real hit in the deli, and it’s one of my go-tos as well.
We used to serve it cool, but have recently discovered a new love of
serving it warm, straight out the oven and couldn’t recommend that
more. The dressing is partly what makes this so good and I use it a lot
in other dishes – the ginger, miso, sesame and lime mix is a real winner.

SERVES 2
AS A MAIN DISH,
4 AS A SIDE

Posted by Hodder & Stoughton Published See Hodder & Stoughton's 31 projects » © 2019 Ella Mills (Woodward) / Hodder & Stoughton · Reproduced with permission. · Recipes are extracted from Deliciously Ella The Plant-Based Cookbook by Ella Mills, published by Hodder&Stoughton on 23rd August priced £25.00 Photographs by Nassima Rothacker © Hodder & Stoughton
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  • Step 1

    Preheat the oven to 240ºC (fan 220ºC).

  • Step 2

    For the dressing, blitz the miso, lime juice, vinegar, sesame oil,
    ginger and some salt and pepper in a blender until smooth. If
    you don’t have a blender, dissolve the miso paste in a tablespoon
    of boiling water then stir through the other dressing ingredients.

  • Step 3

    In a large baking tray, mix the aubergine with the dressing and
    roast for 30–35 minutes. At this point, remove the tray from the
    oven and switch the oven over to the grill setting. Mix the broccoli
    florets with the aubergine, then place the tray back in the oven for
    another 10 minutes until the broccoli is lightly charred on top and
    the aubergine is soft and golden.

  • Step 4

    Once cooked, remove from the oven, place in a serving bowl
    and sprinkle with the chilli flakes, coriander and sesame seeds
    before serving.

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